Cut Boneless, Skinless Chicken Thigh (2 pound) into one inch cube sized pieces. In a bowl, add Corn Starch (1 cup) Soy Sauce (3 tablespoon) and Egg (1) to it. Mix them together.
Heat Vegetable Oil (as needed) on the stove to 330 degrees F (165 degrees C). Put pieces of chicken into the oil, frying only a few at a time. Stir occasionally to make sure them don't stick to the bottom. Put the fried pieces on a rack. Repeat until all of the chicken pieces are fried.
For the sauce: Into a bowl of Water (1/2 cup), put some of the Corn Starch (6 tablespoon) mixed with Low-Sodium Chicken Broth (1 3/4 cup). Mixed them together and put them aside.
Heat up a frying pan with some oil in it. Add Onion (1). Cook for 30 seconds and add Garlic (1 1/2 teaspoon), Fresh Ginger (1 1/2 teaspoon). Cook for thirty more second. Add the rest of the broth and water mixture, Rice Vinegar (1/4 cup), Red Chili Pepper (1/2 teaspoon), Gluten-Free Soy Sauce (1/2 cup) and Granulated Sugar (3/4 cup). Mix them together and bring it to boil.
Let the mix boil for a minute. Slowly add the cornstratch and broth mixture. When the sauce is relatively thick, add the chicken pieces. Turn off the heat and stir them in. To serve, garnish with White Sesame Seeds (to taste).